Anybody have ideas of what to do with cucumbers, besides pickles (of which we have 19 quarts–and we hardly eat pickles), and cucumber salad?

I’ll share my very technical (ya, right) recipe with you:
6 cucumbers, washed, peeled and sliced (the thinner, the better)
1/2 onion, sliced
1 cup mayo (give or take)
Vinegar (1 or 2 tablespoons)
Salt (1 or 2 tablespoons)
Dill weed

Slice your cucumbers and onion as thinly as possible. Dump in a bowl and sprinkle on about 2 tablespoons of salt. Cover the whole thing with water and let sit in the fridge for at least an hour. (The longer it sits, the better the flavor.)

Drain water from bowl.

Put about 1 cup of mayonnaise in a small bowl, and thin with 1 tablespoon of vinegar. (You can use more if you prefer a thinner sauce.) Add a 1/2 tablespoon or so of dill weed, mix, and pour over cucumbers and onions. Mix well and let sit in the fridge for another hour to meld flavors.

Obviously, this recipe can be changed. The salt removes some of the “bitterness” of the cucumbers, but if your doctor frowns on that, you don’t have to use it.

Yes, I know… it’s been a very long time since I’ve updated this blog. Sometimes it seems that nothing changes, when in reality, things do change–sometimes radically–on a day-to-day basis, but we just don’t recognize it. I think it’s somewhat like having a baby… or growing a garden. You see the child (plant) every day, and while you might notice the little nuances in your own mind, you don’t think anyone else really sees it (or them). Until… you compare photos or compare garden details with a friend, and you suddenly realize how much has really changed, right under your nose.

In fact, many things have changed over the course of these last 8 months or so. As always, some for the better, some not so great. But that’s the way life is. As for “not so great”, we have grubs in our spuds, which we’ve never had before. On the other hand, we do not have rust! (Personally, I think I’d rather have the rust.) We also have some soggy/extremely pungent-smelling spuds. This is also something new, that we’ve never encountered. If anybody knows what it’s from, we’d love to hear about it.

2010 potato harvest

Are you interested in caring for your pets holistically? Here’s your chance, January 22-23, 2010. (Cut-off date for registration and meal counts is January 15th.) If you have any questions about registration or want more information, check out www.concertbrass.com or contact: Audrey Jones, Manager, Concert Brass Farm; cell: 830-261-0638; e-mail: info@concertbrass.com.

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